Tomatoes on Toast

February 28, 2016

We welcome Autumn to New Zealand on Tuesday. Many i’ve spoken to are less enthusiastic than me when I remind them of this but I think it is my favourite season. The days are still warm but the nights get chilly, inspiring an extra layer or two and you might actually feel like eating something warm and comforting again. There is still plenty of produce around and still light in the evenings to prepare it in. Bliss.

This morning I woke up to find the rain from the night before had disappeared and got up to get to the markets at a decent time. By 10am I was back home – breakfast ready and back in bed. I am a huge fan of breakfast in bed. Today’s choice was buttery wholemeal toast with boiled eggs and heirloom cherry tomatoes. I’ve been seeing so many market haul photos featuring delicious tomatoes and had to get some of my own. These were sweet, fresh, colourful and totally worth the (kind of) early wake up – oh and did I mention it took me all of 10 minuted to get ready. Perfect! Read on for the recipe.

Heirloom Tomatoes with Boiled Eggs

2 free range organic eggs

15 heirloom cherry tomatoes or 1 large tomato

2 thick slices of fresh bread

Olive oil

Salt and pepper

Butter

Turn on your oven to 180°c. Place the bread on a baking tray and put in the oven, don’t worry about preheating. Place the eggs in a small pan, cover with cold water and put on a high heat.

Slice your tomatoes (half for cherries, thin slices for a large one). Place in a small bowl with a teaspoon of olive oil and generous amounts of salt and pepper (3 good grinds if using grinders). Toss together.

Watch the eggs, when they come to the boil take them off the heat and cover with a lid. Put a timer on for 5-7 minutes (mine we’re 7 minutes).

When the timer goes off switch on the grill on your oven. Quickly drain the eggs and cover with cool water. Peel the eggs straightaway keeping them as hot as your fingers can handle (cool down with more water if necessary).

Grab the bread out of the oven and butter. Slice your eggs in half and place on a plate with your toast. Pour over the tomatoes and and any remaining olive oil. Serves 1 for brunch in bed.

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About Me

I’m Gemma, I live in New Zealand and food makes me really happy. Sustenance is a way for me to share all the photos I take before letting friends eat and a notebook for all the recipes I forget to write anywhere else.